Garden, Plant, Cook!

Friday, December 16, 2016

Days 15, 16, 17, 18, 19 and 20 of 25 Days of December Herbal Celebrations!

Dear Folks,

I apologize for not getting this segment of my 25 days of Herbal Celebrations up on time.  Distracted with under-the-weather-days for us, and I lost track of where I was with this series.

Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.

A note about the herbs and spices I selected. There is agreement on some of the herbs (garlic, onion and mint for example) and some continuing discussion on which plant the Bible referred to.  After many years there is a consensus - although still discussed by some - that the Hyssop of the Bible is Syrian Oregano (Origanum maru).  Since Hyssop (Hyssopus officionalis) is not indigenous to the lands of the BIble but Syrian Oregano is, I have included it as the Biblical plant.

References to Hanukkah are listed in some of the posts but may not fall within the celebration time because the dates vary each year.


Day 15
Herb: Mint, Mentha from the Lamiaceae (Mint)family which includes its relatives such as Basil and Lavender.  Mentioned in the bible Matthew 23:23, Luke11:42 "But woe to you Pharisees! For you pay tithe of mint and rue and every kind of garden herb, and yet disregard justice and the love of God; but these are the things you should have done without neglecting the others.”  Mint along with other herbs were so valued they were used as a form of currency.

"As for the garden of mint, the very smell of it alone recovers and refreshes our spirits" --Pliny the Elder

Meet The Neighbors – The Lamiaceae Family – The Mint Branch!
By Catherine, The Herb Lady - originally from my Newsletter  January 18, 2003
     Lamiaceae (formerly labiatae) is the well-known and well loved mint Family.  Botanically, the members of this family have a square stem, two-lipped flowers, and simple usually undivided leaves. Many are herbs such as lavender, basil, thyme, rosemary, and of course the mints--and it is the mints we will visit with today.
     As neighbors, mints are an old established family. Grandma planted them under an old leaky faucet, because they just love to playin the water!  One of the few herbs that likes its feet wet, mint needs damp (not wringing wet) soil and a bit of shade in the western summer afternoons.  Once established this family of herbs can easily take over the neighborhood. The incredible list of scents and flavors is due in part toits willingness to make new friends, i.e., plant two different side-by-side and you will eventually have a third kind--one reason for separating your beloved favorites to keep them really separated.  Cross-strains can produce wonderful results or something not quite so wonderful.


Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_15.html

Day 16

Herb:  Hyssop – of the Bible is generally recognized as Syrian Oregano Origanum syriacum aka Origanum maru, is native to the lands of the bible.  Leviticus 14:52 "He shall thus cleanse the house with the blood of the bird and with the running water, along with the live bird and with the cedar wood and with the hyssop and with the scarlet string. 53 "However, he shall let the live bird go free outside the city into the open field. So he shall make atonement for the house, and it will be clean."

Syrian Oregano is a superior culinary herb and can be usedin place of Greek Oregano Origanum vulgare.  Where Greek Oregano has a distinctive “bite”the Syrian is slightly sweeter, still having all of the culinary and medicinal properties of oregano.

If you have enjoyed the authentic Middle Eastern spice blend Za’atar, then you have tasted Syrian Oregano, known as “Za’atar in that region. The blend is a combination of ground sesame seeds, sumac berries (a specific plant -- Rhus coriaria -- known asthe “lemonade tree” for the tangy flavor of the ripe berries – not to be confused with poison sumac) and Syrian Oregano, and is the “go-to” blend for seasoning many dishes.  Many Za’atar blends substitute some form of Thyme for the Syrian Oregano.


Read More Here 

 http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_16.html


Day 17

Herb:  Garlic (Allium sativum) Numbers 11:5 “"We remember the fish which we used to eat free in Egypt,the cucumbers and the melons and the leeks and the onions and the garlic,”

Both regular garlic (Allium sativum) and elephant garlic (Allium empeloprasum) are members of the onion family.  Elephant garlic is not actually a "garlic" but rather a Leek on Steroids, and has a milder (some think too mild) garlic flavor. You can't see the leaves in the picture, but they are 'strappy' like leek and could be used to flavor foods.  In fact, even the stalk and leaves of either plant, which are generally disposed of after harvest, can be used to flavor soup, stews, and broths.

Other “named” garlics are Garlic Chives, aka Asian or Chinese Chives, Allium tuberosum, and Society Garlic, Tulbaghia violacea. Garlic Chives like onion chives are grown for their leaves and flowers to be used in cooking and has a milder garlic flavor.  Society Garlic is a totally different plant family and is grown for its beautiful orchid like flowers and leaves in cooking.  Society Garlic is said to have the Anti-Garlic affect on your breath.

Garlic is best known for its edible cloves contained in a ‘head’ which have from 6/8 and up to 14 cloves depending on the variety grown.


Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_17.html

Day 18

Herb:  Leek, Allium porrum, Number 11:5  "We remember the fish which we used to eat free in Egypt,the cucumbers and the melons and the leeks and the onions and the garlic.”
The biblical reference aside, leeks have been recorded as early as 2000 BC.

The leek is one of the national emblems of Wales, worn along with the daffodil(in Welsh, the daffodil is known as "Peter's leek," Cenhinen Bedr) on St. David’s Day.The Welsh leek appeared on the coronation gown of Elizabeth II.  It was designed by Norman Hartnell; when Hartnell asked if he could exchange the leek for the more aesthetically pleasing Welsh daffodil, he was told no. -- wikipedia

Think of the leek as a scallion on steroids – bigger with strappy leaves.  The leek’s mild onion flavor lends itself well to many dishes where the onion flavor is desired but not as pronounced.

Easily grown from seed, it does take about 100 days from sowing to harvest time, so it is best to seed in every 2-3 weeks through end of February in the desert garden for a supply going into late spring.


My first sowing are usually right at peek (BIG – but can be harvested sooner) just in time for St. Patrick’s day feasting and making colcannon, a mixture of leeks, cabbage and potatoes that is just plain comfort food.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_18.html

Day 19

Herb:  Sage - (Salvia sp.) Jeremiah 18:18 – “Then they said, "Come and let us devise plans against Jeremiah. Surely the law is not going to be lost to the priest, nor counsel to the sage, nor the divine word to the prophet! Come on and let us strike at him with our tongue, and let us give no heed to any of his words."

The word Sage has long been used to denote a wise person.

2016 has been designated by the United Nations as the International Year of the Pulses, to celebrate all the great benefits of eating legumes.  See the references for beans in recipesbelow.http://www.un.org/apps/news/story.asp?NewsID=52505#.VnA0ym7cYr0

The Bible describes the belief, even then, of the health value of eating pulses.

Daniel 1:12 --"Please test your servants for ten days, and let us be given some vegetables to eat and water to drink.  13 "Then let our appearance be observed in your presence and the appearance of the youths who are eating the king's choice food; and deal with your servants according to what you see."

During captivity, Daniel shows the benefits of eating only pulses (vegetables etc.) and water, so effective "And in all matters of wisdom and understanding, that the king enquired of them, he found them ten times better than all the magicians and astrologers that were in all his realm." -- https://en.wikipedia.org/wiki/Daniel_Fast

Sage, Salvia officinalis, is a member of the prodigious mint family (Lamiaceae formally Labiatae).


Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_19.html


Day 20

Herb:  Nigella, Nigella sp.   Isaiah 28:26, different translations of the Bible refer to Cumin, BlackCumin, or Black Caraway, which of God’s instructions for sowing and reaping.  25. Does he not level its surface And sow dill and scatter cummin And plant wheat in rows, Barley in its place and rye within its area? 26  For his God instructs and teaches him properly. 27 For dill is not threshed with a threshings ledge, Nor is the cartwheel driven over cummin; But dill is beaten out with a rod, and cummin with a club.

Two plants share the name Black Cumin, Bunium bulbocastanum and Nigella sativa. For the purposes of this post we will discuss Nigella, aka Love-In-A-Mist.

Nigella --Love-In-A-Mist (also called Black Onion Seed) is an unusual and striking flower, also called Black Onion Seed, and Black Cumin and used in East Indian foods.  The seeds smell like strawberries and taste like pepper, a most interesting spice.

Read More Here


http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_20.html


-- Catherine, The Herb Lady

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January Planting Tips

Seed Starting in Jiffy Pellets
Dear Folks,

Time for my monthly planting guide for the desert southwest and USDA Zone 9b and above.

There is still time to enter my contest for a PDF copy of My Favorite Basil Recipes. 2 Days left.  Click below and enter your email address.  A random drawing will be held after the contest finishes and I will announce the winner and email the winner.


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JANUARY PLANTING:


My Personal New Year's Tradition is to Plant Potatoes!  That get's my "spring" gardening going and kind of closes out the major festivities.  So on New Year's Day I get them in, covered with mulch and give them a sprinkle of water.  I always step back and smile at the mound of leaf mulch I know hides the start of my potato patch.

SEED Selection:  Where possible choose short maturity (75 days or less) for maximum production.  Plant short rows in succession of veggies like carrots ( 2 feet at a time) to provide continuous harvest potential (can you really use 12 feet of carrots all at once?).  Also, start seeds like tomato, basil, eggplant and peppers indoors under lights or in a greenhouse to set out February 1st (with frost protection)

Anise
Asparagus
Beets
Bok Choy
Broccoli
Cabbage
Caraway
Carrots
Cauliflower
Chamomile
Chervil
Cilantro
Dill
Fennel, Leaf
Fruit, Bare Root
Fruit Trees
Garlic, Green (planting cloves for use as scallions through spring - they will NOT produce heads)
Greens (lettuce, kale, arugula, spinach etc.) 
Kohlrabi
Lavender
Lettuce
Marjoram
Mustard
Myrtle
Onions, Green
Oregano, Greek
Ornamental Cabbage/Kale (Brassica Oleracea)
Parsley
Peppers (seed)
Radishes
Sage
Savory
Shungiku Chrysanthemum
Spinach
Strawberry
Thyme
Turnips
Watermelon

EDIBLE FLOWERS TO PLANT:

Carnation (Dianthus)
English Daisy
Jasmine Sambac (Arabian)
Nasturtiums
Pansies
Primrose
Scented Geraniums (with protection)
Snapdragons
Stocks (Matthiola)
Sweet William (Dianthus)
Sweet Alyssum

GARDEN TIPS for January
    As we are nearing the end of the primary perennial planting season, I like to celebrate the start of the new year by planting at least one new plant on January 1st.
    Celebrate New Year’s Day by planting potatoes. (I like the purple ones because they are unusual and have more anti-oxidants.)
    November through January can be a ‘rainy’ season for the desert. You can usually hold off on regular watering if you have received a half inch or more of rain within 2 days of normal watering days.  Make good use of your water meter to determine soil moisture.
    If rains are heavy this month, in addition to foregoing some water days, you may need to put down Ironite or green sand to compensate for mineral bonding (which makes iron unavailable to the plants) due to both the excess water and the cold soil.
    Prune citrus and deciduous fruit trees no later than early January before flowering starts.  Shrub trees such as pineapple guava which bloom in late spring, need to be pruned later -- in April approximately.

WHY Edible Flowers? To attract pollinators to your fruit, herbs and veggies year round and to use as safe garnishes and additions to your dining table.

FROST damage:  Do not prune until danger of frost is over - the damaged plant protects the lower growth.

FROST/FREEZE NOTE: Have protective covers ready anytime the overnight forecast is 40 or lower.

FORCING BRANCHES

One of the delights of spring is the peach and apricot bloom time - clouds of light to dark pink flowers cover the ends of the tree branches with the bees busily doing their work.

Just as the tree's flower buds are starting open you can select a few branches to 'force' into bloom inside for a lovely arrangement.  I emphasize 'a few' because you will loose that potential fruit.

Select a branch and clip off 12-18 inches - arrange in a vase of room temperature water or slightly warmer, after re-cutting the branches under water.  You will be treated to a spring display as one another the flower buds are 'forced' to open in the warmth of your home.  Change or freshen the water each day - if you need to, re-cut the branch, under water, every several days to keep the moisture flowing up to the buds.

At the end of the display, add to the compost pile, or dry and use as kindling for the grill or firepit.

Check out my recipes for New Year's Day on my "12 Days of Christmas Post"



My 2017 Month-By-Month Planting Wall Calendar has similar information, at your finger tips, for each month




-- Catherine, The Herb Lady


Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Wednesday, December 14, 2016

December Pruning, January 1st Potato Planting, Still Time To Enter My Give-A-Way

Asparagus
Dear Folks,

I will be posting my monthly Planting Tips for January in a couple of days, but I wanted to give you a heads-up on some pruning you should be doing NOW.

When your asparagus looks like this, it is time to cut back to the ground.  The new spears will break ground the end of January, beginning of February.  Having the "feathers" grow all spring, summer and fall, means lots of energy to strong roots, which translates into more to harvest. 

Along with pruning the asparagus, Deane usually starts the deciduous tree pruning (apple, peach, apricot, plum and figs) this time of year to get it all done before the trees pop into bud in mid-to-late January.  Mild winters have seen blooms in early January, not a good thing.

Potato Planting

My tradition is to plant my regular potatoes (not sweet potatoes) on January 1st, which is my mental signal that the holidays are over and spring is around the corner.

The regular potatoes need the cool winter to grow nicely and are ready to harvest in late April - May for new potatoes.  If you have not grown potatoes here in the desert, russets are very difficult to grow as the heat in late spring causes the plants to go down, signalling time to harvest.  I always save some of the spuds and store in my frig for planting out next January 1st.

Starting Seeds for Later Transplanting

I am also jump starting some seeds for transplanting out on or about February 1st in a small greenhouse I decided to set up and use this year.

In the past when I have started seeds in December for plants like tomato, basil, eggplant, and pepper I have shuttled the trays back and forth into our laundry shed overnight - the water heater is in there, then drag them out during the day.  To minimize that work and have, in theory, more of everything started, I purchased a greenhouse late last year and actually got it set up last week.  It is the perfect size for me and I can open it up completely on nice days for air circulation - air circulation is critical in a greenhouse to avoid "sick greenhouse" issues.

Enter To Win A PDF Copy of My Favorite Basil Recipes PDF

Click below to enter.  The Give-A-Way (technically a sweepstakes with no purchase required) ends in 4 days.  Good Luck!


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-- Catherine, The Herb Lady

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Monday, December 12, 2016

The Give A Way for My Collection of Basil Recipes Starts Tuesday, December 13th!

Dear Folks,

This is truly an experiment since I have never used this kind of software before.

 The "Give-A-Way" -- My PDF of some of my favorite dozen recipes using Basil.

The contest will run for about 1 week, I will let you know when it is near ending.  All of the timing and collection of data is done by the software system.  When the contest ends, the software randomly selects the winner and I contact you to let you know you won.  The PDF has no pictures and no pictorial cover.  It is in black and white text, but the recipes are delicious! :-)

When I receive your acknowledgement that my "you won" email is received by you, I send you the PDF file.

I welcome any and all comments and observations, as I truly want this to work and be successful, because I have plans to offer more give-a-ways in the future.

The contest begins tomorrow morning (December 13th) at 12:30 a.m.

I set it up so everyone can enter once a day until the contest ends, so you have multiple chances to win.

Good Luck!.

a Rafflecopter giveaway


-- Catherine, The Herb Lady

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Enter your email address:


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My First Give-A-Way Coming Up!

Dear Folks,

I am trying my first ever give-a-way opportunity for you.  I will post the appropriate link for you to click on to enter.  You do not have to buy anything.  Your email will be saved because 1) I have to notify you if you win, and 2) I may email you and ask if you would like to subscribe to my blog or like my facebook page.  ONCE and only once unless you ask me to keep you on a list.  Your choice.

The first give-a-way will be a PDF of a Collection of a Dozen Recipes using Basil which I started developing over 10 years ago.

When you are notified you won, your first name and last initial will be posted in the legally required winner notification here on my blog, website and/or facebook and twitter.

I will email you to let you know you won.  When you confirm I got your email correctly, I will email you the PDF file to enjoy and experiment with the recipes.

Since this is my first time using this program/software I would love to know your thoughts and observations.  The give-a-way will run for about a week.

-- Catherine, The Herb Lady

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Sunday, December 11, 2016

Days 11, 12, 13, and 14 of 25 Days of December Herbal Celebrations!

Dear Folks,

Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.

A note about the herbs and spices I selected. There is agreement on some of the herbs (garlic, onion and mint for example) and some continuing discussion on which plant the Bible referred to.  After many years there is a consensus - although still discussed by some - that the Hyssop of the Bible is Syrian Oregano (Origanum maru).  Since Hyssop (Hyssopus officionalis) is not indigenous to the lands of the BIble but Syrian Oregano is, I have included it as the Biblical plant.

References to Hanukkah are listed in some of the posts but may not fall within the celebration time because the dates vary each year.


Day 11
Herb:  Coriander (Cilantro seed) (Coriandrum sativum) Exodus 16:31  “The house of Israel named it manna, and it was like coriander seed, white, and its taste was like wafers with honey.” Numbers11:7  “Now the manna was like coriander seed, and its appearance like that of bdellium.”

The ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal.

Cilantro is an herb that is known by two different names depending on whether you are talking about the leaf (cilantro) or seed (coriander).  Some cultures refer to both leaf and seed as Coriander.

Cilantro is probably one of the first herbs to be used by mankind, going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC.

WHAT IS FRESH, GREEN, TANGY, SPANISH AND ASIAN?
By: Catherine, The Herb Lady originally appearing in the East Valley Tribune October 25, 2003
       Cilantro! Coriandrum sativum comes to us by way of the Eastern Mediterranean or Asia Minor.Cultivation dates back to ancient Egypt.  This cool weather annual is also known as Coriander (for its edible seeds) and Chinese or Indian parsley. It is one of those herbs that has no gray areas--you either love it or hate it.  Its taste is described as fresh, green, tangy and sometimes citrusy. The leaves, stems, flowers, seeds (called fruits) and even the roots (in Thai cooking) are edible. A member of the Apaiaceae family which contains parsley (for which it is sometimes substituted) and Dill, it has a long taproot, and two types of leaves--a large flat leaf resembling parsley and a lacy fern-like leaf evidenced before it starts to flower.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_11.html


Day 12

Herb Lavender (called Spikenard in the Bible) Song of Solomon 4:14 (Nard)  Solomon Admires his Beloved  13 "Your shoots are an orchard of pomegranates With choice fruits, henna with nard plants, Nard and saffron, calamus and cinnamon, With all the trees of frankincense, Myrrh and aloes, along with all the finest spices."  John 12:3  "Then took Mary a pound of ointment of spikenard, very costly, and anointed the feet of Jesus, and wiped his feet with her hair; and the house was filled with the odor of the ointment."

Lavender, Lavandula is a member of the mint (Lamiaceae).

Lavendula (the Latin name is believed to come from "lavare" — to wash, (a possible reference to the ancient Romans’ habit of adding lavender to their bath water) Augustifolia, is an herb so versatile I call her the Queen of Herbs for this fascinating herb is used in cooking, teas, cleaning (it has antiseptic qualities), in cosmetics, as a headache remedy, and as a pest control (most bugs stay away from lavender). The fragrance is evocative — the fragrance of the fields of spring.

There are over 200 varieties that have been identified. The Augustifolia [English or French] or official lavenders, are the preferred varieties for cooking, but all are edible. As with other multiple variety herbs—some are more palatable than others.

One of its essential oils (linalool) is shared with other herbs including basil androsemary.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_12.html
 

Day 13
Herb: Cumin, Cuminum cyminum, Isiah28:27 “For dill is not threshed with a threshing sledge, Nor is the cartwheel driven over cummin; But dill is beaten out with a rod, and cummin with a club”, Matthew 23:23 "Woe to you, teachers of the law and Pharisees, you hypocrites! You give a tenth of your spices--mint, dill and cumin. But you have neglected the more important matters of the law--justice, mercy and faithfulness. You should have practiced the latter, without neglecting the former.”

Cumin along with other herbs was so valued it was used as currency in the Biblical areas of the world. A member of the Apiaceae (carrot) family, it is from the East Mediterranean to India, and used in many culture’s cooking.  Cumin was introduced to the Americas by Spanish and Portuguese colonists (Wikipedia), and is widely used in Spanish, Asian and Middle Eastern foods.  Indeed most any of these culture’s savory dishes are enhanced with cumin.

Planting:

Growing Cumin is very similar to growing cilantro.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_13.html

Day 14

Herb:  Dill Anethum graveolens) a member of the carrot family, it is also the only member of its subspecies Anethum.  It is mentioned several times in the Bible, including references to it, along with other herbs, as a form of currency.

Isaiah 28:25 “Does the farmer plow continually to plant seed? Does he continually turn and harrow the ground? Does he not level its surface and sow dill and scatter cumin and plant wheat in rows, Barley in its place and rye within its area?”  See also Day 13 quote on Cumin.

Dill, the tangy and fragrant leaf and seed are widely used in everything from pickles, to vegetables, soups, stews and cooked meat dishes.  I can’t image a pantry without dill in it.

Planting:

Dill is easy to grow in the desert garden.  Start sowing seeds in early fall and plant every 2-4 weeks through January for successive harvesting and to ensure you can harvest seeds at the end of the season for use in cooking and to re-sow next fall.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_14.html

I hope you are enjoying these 25 days of herbal celebrations and that you are finding neat facts and ideas.


Have a best day in the garden and kitchen. 



-- Catherine, The Herb Lady

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